4 Hours 20 Minutes
(2 to 2 0.5-pound) package JENNIE-O® Boneless Oven-Ready Turkey
(15-ounce) jar Alfredo sauce
cup chopped green onions
cups blanched broccoli florets
cup freshly grated Parmesan cheese
Add one cup water to the bottom of slow cooker. Place turkey breast in the slow cooker. Cut three ½-inch slits in the top of the cooking bag. Cook for approximately 4 hours with the slow cooker on HIGH setting.
Chop turkey. Reserve half in refrigerator for another use. Place remaining half in large bowl.
Heat oven to 375°F.
Grease five, 2-cup capacity ovenproof dishes; place on baking sheet.
Add Alfredo sauce, green onion, broccoli and cheese to turkey, stirring to combine. Spoon into dishes.
Cut each biscuit into 4 wedges. Arrange wedges on top of turkey mixture.
Bake 20 minutes or until biscuits are golden-brown and cooked through.